View sent me this funny musical video:
When I went to youtube to get the embed code, I found this other video:
These guys are very talented and very funny. Thanks, View.
Saturday, 1 September 2012
Friday, 31 August 2012
Thursday, 30 August 2012
Life panels
While watching the opening ceremony of the Paralympic Games, I found out some interesting facts...
On the day of the opening of the 1948 Summer Olympics in London, Stoke Mandeville Hospital organised a sports competition for British World War Two veteran patients with spinal cord injuries. The games were held again at the same location in 1952, and Dutch veterans took part alongside the British, making it the first international competition of its kind. These Stoke Mandeville Games have been described as the precursors of the Paralympic Games. The Paralympics were subsequently officialised as a quadrennial event tied to the Olympic Games, and the first official Paralympic Games, no longer open solely to war veterans, were held in Rome in 1960.
Stoke Mandeville Hospital is a large National Health Service hospital within Aylesbury Urban Area to the south of the town of Aylesbury, near the village of Stoke Mandeville in Buckinghamshire. It is part of Buckinghamshire Healthcare NHS Trust.
The hospital's National Spinal Injuries Centre is one of the largest specialist spinal units in the world, and the pioneering rehabilitation work carried out there by Sir Ludwig Guttmann led to the development of the Paralympic Games. Mandeville, one of the official mascots for the 2012 Summer Olympics and Paralympics in London, was named in honour of the hospital's contribution to Paralympic sports.
So, the Paralympic Games started at a horrible, socialist, at the mercy of bureaucrats hospital!
Stoke Mandeville is still a centre of excellence for spinal cord injuries. People involved in accidents or suffering from neurologic illnesses don't need to sell their houses in order to have the best possible treatment. The British get the best and don't pay a penny.
Fancy that...
On the day of the opening of the 1948 Summer Olympics in London, Stoke Mandeville Hospital organised a sports competition for British World War Two veteran patients with spinal cord injuries. The games were held again at the same location in 1952, and Dutch veterans took part alongside the British, making it the first international competition of its kind. These Stoke Mandeville Games have been described as the precursors of the Paralympic Games. The Paralympics were subsequently officialised as a quadrennial event tied to the Olympic Games, and the first official Paralympic Games, no longer open solely to war veterans, were held in Rome in 1960.
Stoke Mandeville Hospital is a large National Health Service hospital within Aylesbury Urban Area to the south of the town of Aylesbury, near the village of Stoke Mandeville in Buckinghamshire. It is part of Buckinghamshire Healthcare NHS Trust.
The hospital's National Spinal Injuries Centre is one of the largest specialist spinal units in the world, and the pioneering rehabilitation work carried out there by Sir Ludwig Guttmann led to the development of the Paralympic Games. Mandeville, one of the official mascots for the 2012 Summer Olympics and Paralympics in London, was named in honour of the hospital's contribution to Paralympic sports.
So, the Paralympic Games started at a horrible, socialist, at the mercy of bureaucrats hospital!
Stoke Mandeville is still a centre of excellence for spinal cord injuries. People involved in accidents or suffering from neurologic illnesses don't need to sell their houses in order to have the best possible treatment. The British get the best and don't pay a penny.
Fancy that...
Labels:
paralympics,
politics
Wednesday, 29 August 2012
Beef Burgundy
Mrsgunka posted a recipe the other day and it has inspired even the readers who don't normally cook. It seems like a good idea to have it as a proper post, it's easier to find!
Easy Beef Burgundy (aka Beef Stroganoff)
1. Find crock pot, or use large pan.
2. I buy stew meat, depending on how many will be eating. I buy about 3-4 pounds. I used to cut my own meat in narrow slices and about 2-3 inches long from a cheap chuck roast beef, cutting off fat. Put in bottom of pan/crock pot.
3. Sprinkle with one package dry onion soup mix.
4. Add 1-2 cans of Cream of Mushroom soup, About 1 can for 2 pounds of meat. Add 1/2 can of water per can of soup. The more soup, the better.
5. Add about 1 cup of Burgundy Wine or cooking wine. I also use cooking Sherry. Both are good! If using real wine, be sure to save enough for the pan. This also tenderizes the meat so less tender meats are good for this recipe. (Chuck or round streak).
6. Add one -two boxes of sliced or quartered fresh mushrooms.
7. Pepper to taste.
8. Gently stir it all together to not break up the mushrooms.
9. Turn crock pot on high for about an hour or if using a pan on stove, med heat for about 30 min. Stirring occasionally till all is mixed and soup has no lumps. When it gently bubbles, turn down heat to low, COVER and cook for 2-4 hours, stirring occasionally.
10. About a half hour before serving, Stir in one to two cups sour cream and gently stir till it is all dissolved.
11. Cook and drain enough wide, flat noodles needed for guests. I usually make a big package of noodles as most will want seconds or thirds! If any is left, Mix it all together to easily heat up for left-overs in microwave. It's usually better the next day! So make enough to have later!!
12. This will be the meal that everyone raves about! Serve with a nice tossed salad and hard rolls. Your guests will talk about it for years. Easy to make for a large crowd by doubling or tripling the recipe! Easy to cook, serve and clean up! Serve Burgundy or Sherry wine with the meal...depending on which one you used in recipe. If you have used the bottle while cooking, be sure to buy extra for guests. Or just serve them beer...at this point, you may not even care! You can serve this to children, as the alcohol cooks off. One of the best smells to ever emulate from your kitchen! Beware of neighbors coming to your door at dinner time! Caution....cats have been known to jump on the counters to lick the plates clean if they are not put in the dishwasher!
Mrsgunka offered a recipe that combines two traditional recipes: Boeuf Bourguignon and Boeuf Stroganoff. Thank you, MrsG.
I found a video of a French chef preparing Boeuf Bourguignon in Burgundy, the homeplace of the dish:
[Here's a link to the recipe in pdf format.]
Whichever version you choose, enjoy!
Easy Beef Burgundy (aka Beef Stroganoff)
1. Find crock pot, or use large pan.
2. I buy stew meat, depending on how many will be eating. I buy about 3-4 pounds. I used to cut my own meat in narrow slices and about 2-3 inches long from a cheap chuck roast beef, cutting off fat. Put in bottom of pan/crock pot.
3. Sprinkle with one package dry onion soup mix.
4. Add 1-2 cans of Cream of Mushroom soup, About 1 can for 2 pounds of meat. Add 1/2 can of water per can of soup. The more soup, the better.
5. Add about 1 cup of Burgundy Wine or cooking wine. I also use cooking Sherry. Both are good! If using real wine, be sure to save enough for the pan. This also tenderizes the meat so less tender meats are good for this recipe. (Chuck or round streak).
6. Add one -two boxes of sliced or quartered fresh mushrooms.
7. Pepper to taste.
8. Gently stir it all together to not break up the mushrooms.
9. Turn crock pot on high for about an hour or if using a pan on stove, med heat for about 30 min. Stirring occasionally till all is mixed and soup has no lumps. When it gently bubbles, turn down heat to low, COVER and cook for 2-4 hours, stirring occasionally.
10. About a half hour before serving, Stir in one to two cups sour cream and gently stir till it is all dissolved.
11. Cook and drain enough wide, flat noodles needed for guests. I usually make a big package of noodles as most will want seconds or thirds! If any is left, Mix it all together to easily heat up for left-overs in microwave. It's usually better the next day! So make enough to have later!!
12. This will be the meal that everyone raves about! Serve with a nice tossed salad and hard rolls. Your guests will talk about it for years. Easy to make for a large crowd by doubling or tripling the recipe! Easy to cook, serve and clean up! Serve Burgundy or Sherry wine with the meal...depending on which one you used in recipe. If you have used the bottle while cooking, be sure to buy extra for guests. Or just serve them beer...at this point, you may not even care! You can serve this to children, as the alcohol cooks off. One of the best smells to ever emulate from your kitchen! Beware of neighbors coming to your door at dinner time! Caution....cats have been known to jump on the counters to lick the plates clean if they are not put in the dishwasher!
Mrsgunka offered a recipe that combines two traditional recipes: Boeuf Bourguignon and Boeuf Stroganoff. Thank you, MrsG.
I found a video of a French chef preparing Boeuf Bourguignon in Burgundy, the homeplace of the dish:
[Here's a link to the recipe in pdf format.]
Whichever version you choose, enjoy!
Labels:
recipes
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